Smash Beef & Bone Marrow Burgers with Cornish Yarg and Sticky Stout Onions | Beef Recipes | Grilling | Big Green Egg

Smash Beef & Bone Marrow Burgers

By Big Green Egg

A trifecta of BIG flavours: the meatiest burger patties you've ever tried, sharp and creamy Dorset Yarg, married with the middling sweet-sour tang of stout onions. All enrobed in a soft brioche bun.

MAKE THE BURGERS

If you have a meat grinder, grind your beef and bone marrow. Alternatively, ask you butcher to do this. Form the mince mix into 8 equal balls.

SET UP YOUR EGG

Set up your EGG for direct cooking, with the Stainless Steel Grid and a Cast Iron Skillet on top. Your target temperature is 200˚C.

smash your burger balls add your mustard

COOK THE STOUT ONIONS

Add the olive oil, butter and onions to a Cast Iron Skillet and cook for 25 minutes, stirring regularly until translucent, soft and beginning to caramelize. Add the stout, sugar and Worcestershire sauce, turn up the heat to 200˚C and cook until the onions are sticky and the beer has evaporated. Take off the heat and set aside.

flip your patty

COOK THE BURGERS

Increase the EGG's temperature to 250˚C, add a Cast Iron Plancha Griddle and get it smoking hot. Lightly toast your brioche buns, taking care not to burn them. Add the balls of mince and press them down with a spatula. Cook for 2-3 minutes, squeeze French's mustard over the top then flip.

melt the cheese build the burger

Place a slice of cheese on each patty then close the lid of the EGG. The mustard will steam on the Plancha, ensuring your patties don't dry out and your burgers develop a lovely crust. Leave for a further 2-3 minutes, or until the cheese has melted.

Layer up your burgers with a patty, onions, another patty, more onions and a dollop of French's mustard and ketchup if you like.

eat your burger!

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